You know Apulia gives pleasure in life that you can’t even describe.. Apulian cook is the greatest gift. Between all the marvelous apulian recipe there are also the APULIAN BOMBETTA MEAT , was born when a butcher of Martina Franca, at least 40 years ago created this piece of capocollo pig with a little bit of cheese, salt and pepper.. Then this recipe was remake in many other cities but that, my friends, is something that was made in Martina Franca. Naturally the ideal is to make it grilled but even us, little homemade chef, can try to make it using our oven. I made this variant, breaded and filled with the famous Martinese capocollo and some slices of cheese, really exquisite!
Below the recipe with the photos of the recipe step by step
Ingredients
Tools
Steps
On a chopping board beat the meat a meat pounder and put salt (1) Cut the meat in two and between the two pieces put the capocollo (2). Now add the slices of cheese (3). Roll the meat on itself (4). Roll the meat in the bread crumbs (5)
I have an iron tool to cook the meat but it is okay also if you will put them in a mold with a little bit of extra virgin oil, so now cook it in a preheated oven for 15 minutes at 400 degrees, even less time if your oven is stronger.
Now our bombette meat are ready to be served warm and stringy
READ ALSO
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POTATOES CAKE WITH CHEESE AND SAUSAGES
ORECCHIETTE WITH TURNIP TOPS: TYPICAL APULIAN DISH
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GRATINATED MUSSELS APULIAN RECIPE
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Visit also my site of recipe in italian language, I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen.
Varied doses for servings